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Prairie Fla or Small Bites of Summer


Southwest Corn and Bean Salad Photos by Laura Araujo


By Laura Araujo This summer, go small! These bite-sized recipes are fun ways to feature the


fresh ingredients available this time of year. If you have an abundance of peaches, basil or zucchini, be sure to check out Oklahoma Living’s digital edition at www. ok-living.coop for more of summer in a bite!


Mediterranean Sliders Yields 6 sliders


Mediterranean Sliders Photos by Laura Araujo


If viewing our digital edition, click here to see bonus recipes for peach crostini and fried zucchini. Access our digital edition at www.ok-living.coop or fi nd our FREE app at the Apple Newsstand, Google Play or Amazon.


4 ounces feta cheese 2 ounces cream cheese 1 tablespoon kosher salt 1 teaspoon black pepper 1 teaspoon ground cumin 1/4 teaspoon ground cinnamon 1 pound ground lamb* 6 slider buns Olive oil Leaf lettuce


1 red onion, sliced into thin rounds 1 cucumber, sliced into thin rounds


In a food processor or blender, combine the feta cheese and cream cheese and process for 3 or 4 minutes, until smooth and creamy. In a small bowl, combine the salt, pepper, cumin and cinnamon. Divide the meat into 6 equal portions; shape them into fl at, round patties; make the center slightly thinner than the out- side of the burger. Sprinkle both sides of the patties liberally with the spice mixture. (Don’t mix the seasoning into the meat as doing so will produce a dense patty.) Grill the burgers over medium-high heat for about 3 minutes per side. Remove the patties and allow them to rest. Brush the cut sides of the slider buns with olive oil. Heat the buns on the grill for 1 or 2 minutes to produce light grill marks. Spread a generous tablespoon of the whipped feta onto the bottom of each bun. Layer on sliced onion, sliced cucumber, the meat patty, lettuce and the top of the bun. *If lamb is not available, substitute 80/20 ground beef.


Prairie Flavors


Prairie Flavors


Strawberry Shortcake Shooters Yields 12 shooters


For the shortcake:


1 cup all-purpose fl our 1 1/2 teaspoons granulated sugar 1 teaspoon baking powder 1/4 teaspoon salt 1/4 cup butter, frozen for 30 minutes 1/2 cup cold heavy cream


For the shortcake topping: 1 cup heavy cream 1/4 cup powdered sugar 1 teaspoon vanilla extract 1 quart strawberries 1/4 cup granulated sugar


Strawberry Shortcake Shooters


Preheat the oven to 475°F. In a medium bowl, whisk together the fl our, sugar, baking powder and salt. Use a box grater to grate the butter


into the dry ingredients; mix to combine. Chill for 10 minutes. Make a well in the center of the fl our and pour the cream in. Stir until the dough comes together, but don’t over-mix. Transfer the dough to a fl oured surface. Roll the dough out with a rolling pin. Fold the dough in half, turn the dough 90 degrees, and roll it out again. Repeat this process 4 times. The fi fth time, roll the dough to approximately 1-inch thick and cut the dough with a fl oured biscuit cutter. Bake on a parchment-lined baking sheet for approximately 15 minutes or until golden on top (baking time may vary based on the size of the biscuit cutter). Transfer the biscuits to a cooling rack. Meanwhile, whip the cream in a chilled bowl until stiff; fold in the powdered sugar and vanilla. Chop the strawberries into small pieces and sprinkle with granulated sugar, adding more to taste. Cut the cooled shortcake into small pieces that will fi t into the serving dishes. Place a layer of shortcake in the bottom, topped with a layer of strawberries and a layer of cream; repeat the layering process. Top with


a small strawberry.


JULY 2016


23


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